ELVIS PRESLEY CAKE
9x13 inch pan
Ingredients
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork.
2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
4. Spread cream cheese frosting over cake.
9x13 inch pan
Ingredients
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork.
2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
4. Spread cream cheese frosting over cake.
No comments:
Post a Comment